Dutch Baby Pancakes, 5/9/13

Tandra Watkins

Pastry Chef

Ashley's @ The Capital Hotel{}



2 tablespoons unsalted butter, melted

3 eggs, room temperature

1/2 cup milk

1/2 cup all-purpose flour

1 teaspoon vanilla extract

1 teaspoon grated orange zest

1/2 teaspoon salt


  1. Preheat the oven 425F
  2. In a mixing bowl with a whisk attachment beatthe eggs on medium speed and then mix in the milk, vanilla, and orange zest.Slowly add the flour, the 2 tablespoons of melted butter, and the salt. Mixuntil smooth, the batter should not be lumpy.
  3. Place small gratin dishes on a baking tray andplace 1 teaspoon of butter in each one. Put the tray in the oven to heat up thedishes and melt the butter. Once the butter is hot and bubbly, about 4 minutes,immediately divide the batter between each of the dishes.
  4. Bake for 12-14 minutes, or until puffed andlightly browned.



2 cups of fresh berries, tossed in 2 tablespoons of sugarand 1 tablespoon of Grand Marnier.

Sweetened whipped cream

Maple syrup


Divide the berries between the pancakes and add a dollop ofwhipped cream and drizzle with the maple syrup



Other filling options:

Peaches with cinnamon and whipped cream

Stewed apples and ice cream

Roasted figs with honey, mascarpone cheese and toastedhazelnuts